Creamed Kale

Creamed Kale

A little simmer in cream, broth and water turns the kale into a tender, sweet holiday side dish. For lovers of creamed spinach, this is an excellent alternative. For newcomers to the joys of kale, this is the perfect starter dish.

Method

Stir in half of the kale, the cream, broth, salt, pepper, nutmeg and 1/2 cup water, stirring to coat and adding remaining kale in batches as it wilts. Cook, stirring occasionally, until kale is tender and cream is thickened enough to coat leaves, 18 to 20 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat to serve.)